Is there such a thing as too much broccoli? No seriously. The fact that I ate half a pound of broccoli in one sitting doesn’t indicate that I have a problem does it? Perhaps I have a slight love for those little green trees, or perhaps this recipe for Sautéed Lemon-Garlic Broccoli was just too darn good.

While broccoli may not seem adventurous to some, I really hadn’t ventured beyond steamed and sprinkled with salt, so a new flavor or two was in order. It was my first recipe from the Barefoot Contessa, and she definitely did not let me down. Of course, I made a few little changes to the recipe to make it my own and to keep it dairy-free. I also found, that if you wanted to go lower in fat, you could get away with a bit less oil.

Bring a large pot of water to boil with a dash of salt. Add the broccoli and allow it to cook for 2 minutes. Drain the broccoli immediately, and submerge it in a bowl of ice water to quickly stop the cooking process.

Heat the oil in a large sauté pan over medium-low heat. Add the lemon zest and garlic and give it a quick stir. Drain the broccoli well, and add it to the sauté pan. Sauté the broccoli for just 2 minutes or until it is heated through. Add the lemon juice, ½ teaspoon salt, and pepper, and toss well before serving.